AGRTCULTUPvE Wiril CHEMISTRY. 225 



proper trials of the comparative bencrir of the use of 

 malt and \iiimalted grain, as will fully establish the ad- 

 vantages attending the former practice. 



It may be said, that according to this plan, the pre- 

 sent malt-tax will be evaded, and that persons would 

 supply themselves for brewing with the malt prepared 

 for feeding their horsts and cattle ; but this is to be pre- 

 vented by allowing oats, peas, and beans* only to be so 

 malted, in a bara entered for that purpose, under the 

 survey of the Excise Officer of the distridt, attaching a 

 high penalty, with forfeiture of the grain, for malting any 

 other kinds than such as by law are so allowed. Neither 

 from peas nor beans can a proper /aA^Az-^/*? fermented liquor 

 be made, and the use of oats would be extremely un- 

 oeconomical, from the small weight of kernel in propor- 

 tion to the weight and price of the grain. 



Lastly, Should these arguments and reasons not be 

 thought sufficient to induce the adoption of the arrange- 



F f ]uent.'< 



* Perhaps the maltuig of peas and beans may not be found so requuitc, or so ad- 

 vantageous as the making of oats, and that all the purposes for feeding of c.iitltr 

 may be obtained by breaking and crushing them in a mill, especially when given 

 mixed with malted oats. 



